Ingredients
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3 slices pumpernickel bread
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3 (15.5 oz) cans cannellini beans
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1/2 cup plain nonfat Greek yogurt
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1/4 cup fresh parsley
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1/4 cup olive oil
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3 tbsp mayonnaise
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3 tbsp lemon juice
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1 clove garlic
Assorted Vegetables, for dipping
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Baby carrots
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Mini bell peppers
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Button mushrooms
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Celery with leaves
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Radishes
Steps
1
Preheat oven to 325℉. Cut the bread into small cubes and add to a rimmed baking sheet. Bake 12–14 min., until very dry and crispy. Cool completely.
2
Meanwhile, drain and rinse the cannellini beans. To a food processor, add beans, along with the yogurt, parsley, olive oil, mayonnaise, lemon juice, garlic, salt, and pepper. Purée until smooth. Transfer dip to a 2½–3 quart dish and spread in even layer. Cover with plastic and refrigerate until cold.
3
Wash and dry the food processor. Add cooled croutons to the food processor and pulse to form fine bread crumbs.
4
To serve, sprinkle bread crumbs over dip. Arrange vegetables in rows to look like a garden.
